Saturday, March 20, 2010
We All Scream for Iced "Cream"
If you are a follower of the Retro WW Experiment, you may have noticed by now that I use an over-abundance of quotation marks throughout this blog to describe the dishes I prepare. For example: "catsup", "pie", "jelly", "highball" and "pastry". Please allow me to explain: When you see a recipe title or food surrounded by quotes in the 1972 Revised WW Program Cookbook, you can assume that what follows will not be the version of that food as it is commonly known -- but rather some re-engineered, pitiful substitute. Also---it usually involves some extremely labor-intensive method to produce a lighter yet much less palatable version.
This brings me to today's recipe: Iced "Cream"
To honor the first day of Spring, and also because I felt that this might be the one recipe my hubby would finally try, I decided to give it a whirl. Let me begin by saying that as an ice cream lover, I was highly skeptical. But Jean describes this recipe as having "scintillating" flavor, so I couldn't pass it up.
After mixing 1/4 teaspoon of knox unflavored gelatine in 1 tablespoon cold water and simultaneously heating 1/2 cup evaporated skim milk, I then mixed it all together to dissolve the gelatine. Once cooled, it was time to pull out the beater and whip the crap out of this thing. I mean really whip it. Whip it good. Throw in some vanilla extract and a few packets of artificial sweetener then stick it in the freezer and wait. Perhaps give yourself a manicure, because by the time your nails are dry--you've got Ice Cream!
Excuse me. Iced "Cream".
And for the record...it's pretty darn tasty.
Happy Spring! Now go get some real ice cream!